Northcote
Langho, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
After nearly three decades of consistent culinary success, the Northcote hotel's restaurant continues to excel. The cooking is underpinned by superb produce, which often comes from local, biodynamic and organic suppliers or their own kitchen garden. This is fashioned into dishes with distinct, bold flavours, brought together in complementary combinations. The extensive wine list includes some exceptional bottles and a glass-walled Chef's Table room lets you in on the action.
Unique Things
From Visitor Experiences
Integration of a Cookery School and Chef’s Table Experience: Northcote uniquely combines its Michelin-starred dining with a hands-on cookery school led by chef Bruno Birbeck, allowing guests to learn culinary skills. The same kitchen transforms into a glass-walled Chef’s Table for private dining, offering an immersive view of the kitchen’s energetic operation during a five-course tasting menu.
Strong Emphasis on Local, Biodynamic, and Organic Produce: The restaurant’s cooking is deeply rooted in superb produce, often sourced from local, biodynamic, and organic suppliers or their own kitchen garden. This commitment shapes dishes with bold, distinct flavors and complementary combinations that highlight modern British cuisine.
Location and Ambience Combining Rural Charm with Accessibility: Set in a 19th-century manor house in the Ribble Valley, Northcote offers a countryside retreat with views of the Forest of Bowland and walking trails nearby. Despite its rural setting, it is conveniently located just eight minutes’ walk from Langho station and close to major transport links, blending rustic charm with accessibility.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Northcote in Langho include:
Black pudding: Featured in a long-standing signature dish paired with buttered pink trout and mustard nettle sauce, black pudding represents robust northern flavors with refinement, balancing tradition and modernity.
Pink trout: Used alongside black pudding in the signature dish, the buttered pink trout adds delicacy and freshness, showcasing local, seasonal produce.
Mustard and nettle sauce: This sauce accompanies the black pudding and trout dish, adding a distinctive sharpness and herbal note that complements the richness of the other ingredients.
Lancashire cheese: Highlighted in a whimsical dish served in a boiled egg shell, Lancashire cheese foam paired with caramelized shallots reflects the restaurant’s commitment to local dairy and inventive presentation.
Pigeon, venison, beetroot, coffee: These robust, season-appropriate ingredients appear in the autumnal menu, emphasizing Northcote’s focus on bold, dark flavors from British produce, often prepared in adventurous and artful ways.
Northcote’s culinary style is deeply rooted in local, seasonal, and biodynamic ingredients, often sourced from their own kitchen garden or local suppliers, which underpins the distinct and bold flavor profiles of their dishes.
Menu & Pricing
Current Offerings & Prices
Chef's Table
- Minimum spend for lunch: £650
- Minimum spend for dinner: £1,300
Seasonal Lunch
- Price: From £48 for three courses including coffee
Summer Gourmet Menu
- Price: £115 per person for five courses
- Wine flight: £70.25 by glass or £391 by bottle
Sunday Lunch
- Price: From £48 for three courses including coffee